Cut tomatoes in half width-wise and set in
9 × 13 baking dish cut side up.
Sprinkle with salt and pepper.
Mix the garlic, olive oil and parsley
and spread over tops of tomatoes.
Bake in a 425 degree oven for 60-70 minutes
or until lightly browned and reduced by half.
Editors note: Instead of the fast way, I personally like to slow cook the tomatoes in a 350 oven for 3 hours.
Either way – it’s wonderful.
Dish may be doubled or tripled or more.
After the tomatoes have been baked in the oven, you can freeze the mixture in baggies or containers in desired serving amounts.